Description
A classic Southern dish of black-eyed peas, perfect for New Year celebrations or any time of the year, offering a hearty and flavorful experience.
Ingredients
- 1 cup dried black-eyed peas
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 carrot, diced
- 2 celery stalks, diced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Rinse the black-eyed peas under cold water and soak them in water overnight. Drain the peas before cooking for optimal texture.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, minced garlic, bell pepper, diced carrot, and celery. Sauté these vegetables until they are tender and fragrant.
- Stir in the soaked black-eyed peas along with the vegetable broth, smoked paprika, cumin, and seasoning.
- Bring the mixture to a rolling boil, then reduce the heat, allowing it to simmer for about 45 minutes to 1 hour, or until the peas are tender.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with fresh parsley for a pop of color.
Notes
For enhanced flavor, consider adding a smoked ham hock or bacon during the cooking process. For a thicker consistency, mash some of the peas against the side of the pot.
- Prep Time: 10
- Cook Time: 60
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern